Comforting Spicy Plantain Soup
Print RecipeIngredients
- 2 unripe plantains
- 2 tbsp Yucatan hot sauce #1
- 4 cups organic chicken broth
- 1 tbsp organic grass fed butter
- 1 tbsp extra virgin olive oil
- 1 tbsp ginger powder
- 1 tsp cumin powder
- 1/2 cup non-fat Greek yogurt
- Salt & Pepper
Instructions
Trim the ends of the plantains, cut the peel away and roughly chop
In a large pot, melt the butter on high heat and add the plantains, saute for 5 min
Add the hot sauce and oil, stir again for a few minutes
Place the chicken broth in the pot along with the cumin, ginger, salt & pepper and reduce to medium. Cook for 35 min
Transfer the liquid to a blender, careful not to let the plantains drop and splatter the hot liquid
Add yogurt and puree on high for a few minutes until well incorporated
Garnish with raw pepitas and a few strands of arugula
On a visit to my brother’s in the country side, I brought the Yucatan hot sauce recently made from NYC, since he also has an affinity for spicy foods. I later found out not quite like me but I digress. After raiding the fridge to see what else could be brought to pair nicely with the sauce, there were a couple plantains that were begging to be mixed together in the form of a creamy, delicious soup and so it happened. I might have been a bit heavy handed with the habanero’s so to ameliorate my brothers mouth, added yogurt to the soup while blending. The original plan was not to have the yogurt, of course I poured myself a bowl before adding the calming agent to cool the mouth. This is a hearty, rich soup that is the perfect comfort food on a crisp day. Add some greens for color and nuts for crunch and dig in.
As for my brother, any illness that might have been creeping it’s way into his system I am sure is now gone. Confirmed, I just asked him how he was feeling, all better. I also have to thank him for taking the beautiful photo of the dish!
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